Cookie Recipes
Chocolate Teddy Bears
Yield: 14 cookies
Ingredients
- 2/3 cup butter*
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa or Dutch-process cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- In a large mixer bowl beat butter, sugar and vanilla extract until light and fluffy.
- Add eggs; blend well.
- Combine flour, cocoa, baking soda and salt; gradually add to butter mixture, blending thoroughly.
- Chill until dough is firm enough to handle.
- Heat oven to 350 degrees F.
- To shape teddy bears, form a 1 to 1 1/2 inch ball of dough for the body; a 3/4 to 1 inch ball for the head; four 1/2 inch balls for arms and legs; two smaller balls for ears; one tiny ball for nose and four tiny balls for paws (optional).
- On ungreased cookie sheet, flatten large ball slightly for body. Attach medium-size ball for head by overlapping slightly onto body. Place balls for arms, legs and ears, and a tiny ball on head for nose. Arrange other tiny balls atop ends of legs and arms for paws, if desired.
- With wooden pick, draw eyes and mouth; pierce small hole at top of cookie for use as hanging ornament, if desired.
- Bake for 6 to 8 minutes or until set.
- Cool for 1 minute on cookie sheet; remove to wire rack. Cool completely.
- Store in covered container.
- If cookies will be used as ornaments, allow to dry on wire rack at least 6 hours before hanging. Pull ribbon through hole for hanging.
Notes
* Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
Attribution
Hershey's Make It Chocolate!